Amish Bread Recipe

Flour: The base of the bread, providing structure and texture.

Sugar: Adds sweetness and helps with browning.

Milk: Adds moisture and richness to the bread.

Vegetable oil: Keeps the bread moist and tender.

Baking powder: Helps the bread rise and become fluffy.

Baking soda: Works with the baking powder to leaven the bread.

Vanilla extract: Adds a subtle, sweet flavor.

Eggs: Bind the ingredients together and add richness.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to a dense and tough bread. Stir just until the ingredients are combined to ensure a light and fluffy texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the bread denser.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but reduce the milk slightly to balance the liquid content.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• vegetable oil - Substitute with applesauce: Applesauce can reduce the fat content and add a subtle sweetness.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• baking soda - Substitute with baking powder: Use 3 teaspoon of baking powder for each teaspoon of baking soda, but omit the baking powder already in the recipe.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon water per egg for a vegan alternative.

• Allow the Amish bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
• Wrap the cooled bread tightly in plastic wrap or aluminum foil. This helps to keep the bread moist and prevents it from drying out.
• Place the wrapped bread in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.
• Store the bread at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight and heat sources.
• For longer storage, consider freezing the bread. Wrap it in plastic wrap and then in aluminum foil to prevent freezer burn.
• Label the wrapped bread with the date before placing it in the freezer. This helps you keep track of how long it has been stored.
• Freeze the bread for up to 3 months. When ready to enjoy, thaw it at room temperature while still wrapped to retain moisture.
• For individual servings, slice the bread before freezing. Place parchment paper between slices to prevent them from sticking together, then wrap and store as described above.
• Reheat thawed bread slices in a toaster or oven for a few minutes to restore their fresh-baked texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the Amish bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet.
  4. Heat for about 10-15 minutes, or until the bread is warmed through.

• Microwave Method:

  1. Slice the Amish bread into individual servings.
  2. Place a slice on a microwave-safe plate.
  3. Cover with a damp paper towel to keep it moist.
  4. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the Amish bread slices directly on the rack or on a baking sheet.
  3. Heat for about 5-10 minutes, or until the bread is warmed through and slightly crispy on the edges.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place slices of Amish bread in the skillet.
  3. Cover with a lid to help retain moisture.
  4. Heat for 2-3 minutes on each side, or until warmed through.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming basket.
  2. Bring water to a gentle boil.
  3. Wrap the Amish bread in a clean, damp cloth.
  4. Place the wrapped bread in the steamer basket.
  5. Steam for about 5-7 minutes, or until the bread is warmed through and soft.

• Oven: Used to bake the bread at the specified temperature of 350°F (175°C).

• Large mixing bowl: Used to combine the dry ingredients like flour, sugar, baking powder, and baking soda.

• Another bowl: Used to whisk together the wet ingredients such as milk, vegetable oil, vanilla extract, and eggs.

• Whisk: Used to mix the wet ingredients until they are well combined.

• Loaf pan: The container in which the batter is poured and baked to form the bread.

• Toothpick: Used to check if the bread is fully baked by inserting it into the center and seeing if it comes out clean.

• Wire rack: Used to cool the bread completely after it has been baked and removed from the loaf pan.

• Measuring cups: Used to measure out the ingredients accurately, such as flour, sugar, and milk.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, baking soda, and vanilla extract.

• Spatula: Used to scrape the batter from the mixing bowl into the loaf pan.

• Grease or non-stick spray: Used to coat the loaf pan to prevent the bread from sticking.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the mixing process.

Use a stand mixer: A stand mixer can quickly and efficiently combine your wet and dry ingredients.

Prepare the pan: Grease your loaf pan before starting to avoid delays when the batter is ready.

Room temperature ingredients: Use room temperature eggs and milk to ensure they mix more easily and evenly.

Batch baking: Double the recipe and bake two loaves at once to save time in the future.